Catalan coffee cream on Oreo biscuit base


  • 150 ml. milk
  • 150 ml. liquid cream 18% G. M.
  • 75 gr. sugar
  • ½ sprig of cinnamon
  • ¼ lemon peel
  • 10 coffee beans
  • 6 gr. soluble coffee, 3 sachets approximately.
  • 4 - 5 egg yolks
  • 10 gr. cornstarch
  • 4 - 6 Oreo biscuits or similar


Heat the milk together with the cream in a Magefesa IDEAL pot over medium heat, flavor with coffee beans, cinnamon twig and lemon peel. Let it cook for about 10 minutes, remove and let it infuse for 10 minutes more. Beat the yolks together with sugar, cornstarch and soluble coffee with the help of a MAGEFESA MIXTURA blender with an adapted set of rods. Once the mixture of milk and cream is infused, strain and return to the pot, add the beaten yolks. Heat over medium heat, stirring frequently until the cream thickens. Crush the cookies so that they are irregularly chopped. Distribute in individual pots.
Pour the cream on the chopped biscuits and let it cool before storing in a refrigerator. Sprinkle a thin layer of sugar and caramelize with a kitchen blowtorch.
Once the cream is caramelized, serve immediately, as the caramel can soften when in contact with a damp base.

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